Butter Chicken

In a medium-sized bowl, combine the cut chicken, Kashmiri chili powder, ground turmeric, garam masala, salt, one teaspoon ginger, one and a half teaspoon garlic and yogurt. Mix well to coat and set aside for thirty minutes.

In the meantime, add one-third cup of ghee to a large skillet on medium heat. Once melted, add the onions, cardamom, cinnamon, clove, garlic, and ginger.

Sautee until the onions are translucent and all the spices are fragrant. About three minutes. 

Add in the strained tomatoes, Kashmiri chili powder, one teaspoon of garam masala, cumin, coriander, and sugar. Cook until the ghee begins to come to the top of the tomato masala mixture, stirring often to prevent sticking. About two minutes.

Remove the masala from the heat and transfer to a small blender. Blend until smooth and set aside.

In the same skillet on medium heat, add one teaspoon of ghee and the marinated chicken. Brown the chicken on two sides, cook fully, remove and set aside. This may be done in two batches so as not to crowd the pan. About five to seven minutes per batch.

Add the blended masala back to the skillet on medium heat. Add one-quarter cup to one-third cup of water to the blender to remove any masala remaining inside; add to the skillet along with one teaspoon of ghee.

Add the cooked chicken in with the masala, stirring well to combine. Bring to a slight simmer and add in one quarter cup of heavy cream, one teaspoon of fenugreek leaves and one eight teaspoon of garam masala and a handful of finely chopped cilantro.

Stir to combine and remove from the heat once the water has mixed into the masala, and your desired consistency is reached. The masala will thicken as it cools.

Plate the butter chicken into a dish, sprinkle with one quarter teaspoon of fenugreek leaves, the remaining heavy cream, and more cilantro.

Note: Best served immediately. If serving at a later time, stop at step eight and continue to step nine just before serving.